Things I love about cheap cut of meat: they're cheap. Yep that about sums it up. Here's the thing, with cheap meat if you cook it slow and long it will become tender. A chuck roast can be tough but cooking it at a lower temp and longer will give you a pot roast that is just simply a meal you can serve to anyone.

I know you are looking at this recipe and thinking beets? Why beets? You are not adding a lot, just one. Don't use beets that are already cooked or they will just turn to mush. Beets are inexpensive and full of good stuff. One cup of beets is only 56 calories, has 11% vitamin C and 6% Iron. It is also loaded with a bunch more stuff that have health benefits. Combines with the carrots and the sweet potato you will never know you are eating a beet other than it changes the color of the other vegetables in the meal. I think it has a mild kind of nutty flavor. If you don't like beets, try celery root instead.

Serve this meal with a lite green salad with an italian dressing and a fresh fruit.

Enjoy.

Serves: 4

Recipe:

1 3 Lb Chuck Roast

1 cup Beef Broth

1/2 cup Red Wine

3-4 Cloves Garlic (or 1 -2 TBSP minced Garlic)

6 Green Onions

1 cup Baby Carrots

1 Large Sweet Potato

1 Whole Beet

2 TBSP Butter

Salt and Pepper to taste

Preheat oven to 325 F (170 C or Gas Mark 3)I used my dutch oven for the entire process but you can do the first few steps in a fry pan and then transfer to a deep casserole dish with a cover

In your dutch oven, bring 2 tsp of olive oil to med high heatRub the roast with 1 tsp olive oil, garlic and salt and pepperWhen the pan is hot, sear the meat on all sides, remove to a side dish Peel and chunk up the Sweet Potato and BeetLower the heat to medium high and add 2 TBSP butterAdd the sweet potato and beet and cook for 5 minutes, occasionally moving the pieces aroundSlowly add the wine, careful if too hot it will splatterAdd the carrotsAdd the meat back on topAdd the beef brothAdd the onions (I just cut them in half)Salt and Pepper to taste

Place in oven for 2-2 1/2 hours BUT check the meat at 1 hour 30 minutes to make sure it is no getting dry. It should be tender and easily come apart. If it is getting too dry, add more beef broth (about 1/2 a cup)

Serve with a light green salad and fresh fruit such as watermelon, cantaloupe or grapes.

I hope you enjoyed this recipe. If you did, leave a comment below. I also have a YouTube channel where I feature many of my recipes. If you would like to check it out, click on this link: Bristlee One

Thank you for stopping by and remember, enjoy life.It's the one you have,Tammie